Fatty acids and production of tylosin‐like compounds in <i>Streptomyces fradiae</i>

Vančura, Aleš; Řezanka, Tomáš; Maršálek, Jaroslav; Křišťan, Vladimír; Basařová, G.

doi:10.1002/jobm.3620270312

Cited by 12 publications

(5 citation statements)

References 13 publications

(6 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With S. fradiae, Vancura et al (1986Vancura et al ( , 1987Vancura et al ( , 1988 showed that the intracellular quantity of a certain number of fatty acids decreased significantly when the cells were cultivated in excess ammonium. This negative effect was reduced by the addition of fatty acids.…”

Section: Discussionmentioning

confidence: 99%

Influence of short-chain fatty acids on the production of spiramycin by Streptomyces ambofaciens

Khaoua¹,

Lebrihi²,

Laakel³

et al. 1992

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

The addition of short-chain fatty acids stimulates the production of spiramycin by Streptomyces ambofaciens cultivated on dextrins and ammonium chloride. The fatty acids were activated by two enzymatic systems. The first system (acyl-CoA synthetases) was present only during the exponential phase. The second system (acylkinases coupled with acylphosphotransferases) was synthesized during the growth phase and during the stationary phase, in which spiramycin production started. Short-chain fatty acids induced the synthesis of acylkinases and acylphosphotransferases. Added at the beginning of cultures, they increased the specific activity of these enzymes during the exponential growth phase. Added at the early stationary phase, the specific activity of these enzymes and of the spiramycin production increased. Excess ammonium in the culture considerably lowered the specific activity of acylkinases synthesized in the stationary phase, when spiramycin production started. This ammonium effect can be reduced by the addition of short-chain fatty acids.

show abstract

Section: Discussionmentioning

confidence: 99%

Influence of short-chain fatty acids on the production of spiramycin by Streptomyces ambofaciens

Khaoua¹,

Lebrihi²,

Laakel³

et al. 1992

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…Mass spectra were recorded at 3 scans/s under electron ionization at 70 eV, mass range m / z 50–450. FAMEs were identified according to their mass spectra and using a mixture of chemical standards obtained from Sigma–Aldrich.…”

Section: Methodsmentioning

confidence: 99%

Identification of regioisomers and enantiomers of triacylglycerols in different yeasts using reversed‐ and chiral‐phase LC–MS

Řezanka

Kolouchová

Čejková

et al. 2013

J of Separation Science

Self Cite

View full text Add to dashboard Cite

LC with atmospheric pressure chemical ionization (ACPI) MS with RP and chiral phase was used for separation of triacylglycerols (TAGs) from yeasts of the genera Candida, Kluyveromyces, Rhodotorula, Saccharomyces, Torulospora, Trichosporon, and Yarrowia. Chiral LC-APCI-MS is based on using two columns in series packed with a 3,5-dimethylphenyl carbamate modified β-cyclodextrin chiral phase. All regioisomers and enantiomers of TAGs containing one to five double bonds were separated. Molecular species of TAGs, i.e. regioisomers and enantiomers, were identified and quantified by MS/MS. Among the 94 identified TAGs, the most abundant were triolein, oleopalmitoleoolein, and dipalmitoleoolein. In strains producing palmitoleic acid in amounts >25% of total fatty acids (FAs), this acid, or unsaturated FA is bound in sn-1. In strains containing palmitoleic acid at 10-25% total FAs this acid is mainly bound in sn-3, saturated FA being bound in sn-1. Strains containing <10% palmitoleic acid form preferentially symmetrical TAGs.

show abstract

“…Higher oven temperature was used to separate the dimethyl disulfides; the starting temperature was 180°C for 1 min, subsequently increasing at 20°C/min to 220°C and at 2°C/min to 260°C, which was maintained for 1 min. FAMEs were identified according to their mass spectra (Juzlova et al 1996;Vancura et al 1988;Rezanka et al 2013) and …”

Section: Analysis Of Fatty Acid Methyl Esters and Dimethyl Disulfidesmentioning

confidence: 99%

Precursor directed biosynthesis of odd-numbered fatty acids by different yeasts

2015

Self Cite

View full text Add to dashboard Cite

Precursor-directed biosynthesis was used for directed preparation of positional isomers of heptadecanoic acid (17:1), which have convenient pharmacological properties. Cultivation of Candida sp., Kluyveromyces polysporus, Rhodotorula glutinis, Saccharomyces cerevisiae, Torulaspora delbrueckii, Trichosporon cutaneum, and Yarrowia lipolytica on 20 g/L glucose, 4 g/L acetic, or 4 g/L propionic acids yielded different proportions of 17:1. Cultivation on carbon sources with even numbers of carbon atoms (glucose and acetic acid) produced preferentially 8Z- and 10Z-heptadecenoic acids in about equal amounts, in agreement with the proposed biosynthesis of fatty acids, whereas cultivation on propionic acid as the only carbon source produced over 90 % of total fatty acids of 9-17:1 out of all possible positional isomers. The structures of positional isomers of 17:1 acid were determined using dimethyl disulfides of fatty acid methyl esters. In cultivation of Candida sp. on propionic acid, the yield of heptadecenoic acid reached 111 mg/L cultivation medium. Principal component analysis was used for identifying the effect of cultivation conditions on the production of the 17:1 acid by individual yeast strains.

show abstract

Fatty acids and production of tylosin‐like compounds in Streptomyces fradiae

Cited by 12 publications

References 13 publications

Influence of short-chain fatty acids on the production of spiramycin by Streptomyces ambofaciens

Influence of short-chain fatty acids on the production of spiramycin by Streptomyces ambofaciens

Identification of regioisomers and enantiomers of triacylglycerols in different yeasts using reversed‐ and chiral‐phase LC–MS

Precursor directed biosynthesis of odd-numbered fatty acids by different yeasts

Contact Info

Product

Resources

About